Just in case I am not keen on the bulghar wheat version I halved the ingredients and made enough to serve 2 people, so it will do me for lunch on Monday and Tuesday. If I like it I will make more on Tuesday night for lunch on Wednesday and Thursday. If I'm not keen on the Bulgar wheat I'll use cous cous instead when I make it on Tuesday night.
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| Qunioa tabbouleh, from GoodFood magazine |
If you looked at my meal planner for the next week you may have noticed that one of the things I was planning to make for lunches was Quinoa tabbouleh. Unfortunately I never checked to make sure I had quinoa in the house before going to do the grocery shop, so I bought all the ingredients and when I went to make it tonight for lunch at work over the next few days, I discovered that I have no quinoa in any of my cupboards. Gutted!! I assume I had some in as I usually do, so it just goes to show that you should always check your cupboards thoroughly before going to get the groceries.
As I had all the ingredients in I decided to check to see which ingredients I had that might make a suitable substitute. I decided to use Bulgar wheat in place of the quinoa, so I guess you could say I actually made Bulgar wheat tabbouleh. I'll find out tomorrow if it tastes as good as the quinoa tabbouleh!
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